Sentences with phrase «pound the chicken flat»

Not exact matches

Once marinade is ready, I either slice chicken into bite - size pieces or pound chicken tenders into flat strips to make (little fancy) skewers.

To clone the shape of the chicken served at the burger giant, you'll slice the chicken breasts in half, and pound each piece flat with a mallet.

Slicing the chicken breasts in half horizontally and pounding them flat means they cook more quickly and stay extra tender, so that's a win - win.

If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat.

If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat.

On a flat surface place a chicken breast, cover with a piece of plastic wrap and pound gently until the chicken is evenly thick, about 1/3 inch thick.

I must add that I had a revelation about how to cook chicken on the bbq — pound the chicken with a the flat side of a meat mallet so it is a uniform thickness.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Place the chicken on a cutting board and pound it with a smooth meat tenderizer or a rolling pin until it is flat.

Pound with mallet or the flat side of a French knife to desired thickness, repeat with remaining chicken.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

Place each slice of chicken breast between two pieces of wax paper or plastic wrap and pound with the flat end of a meat mallet until very thin.

For this recipe, I you can either butterfly the chicken breast, or pound it down to 1/2 ″ thickness with the flat surface of a meat tenderizer.

If chicken isn't flattened already, place one piece at a time into a gallon sized freezer bag then, using the flat side of a meat mallet, pound your chicken to 1/4 inch thickness.

But there's an easy way to combat skinless boneless chicken breasts» shortcomings: pound them to a flat, even thickness.

1 1/2 — 2 pounds small flat rice noodles (bánh phở), dry or fresh Cooked chicken, sliced or shredded at room temperature 1/2 yellow onion, sliced paper - thin, rinsed in cold water, soaked for 30 minutes and drained or 1 shallot thinly sliced.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

Place 1 chicken breast between two pieces of plastic wrap and, using a flat meat mallet or rolling pin, pound until it is 1 / 2 - inch thick.

Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme

can crushed tomatoes 1 cup vegetable stock (you can also use chicken or beef stock) 1 pound tuna steak 1 large egg 1/2 cup breadcrumbs a handful of flat leaf parsley, chopped 1/2 cup basil leaves, shredded 1/2 teaspoon red pepper flakes salt and pepper to taste

Pound chicken lightly with a flat meat mallet through the plastic of the bag until it is a uniform thickness.

If using chicken breasts, butterfly them and pound slightly with meat hammer or flat side of heavy spoon until about 1/2 inch thick.

Butterfly chicken breasts and pound with the flat side of a spoon or meat hammer until 1/2 inch thick.

Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about doubles in size.